FOOD AND BEVERAGE SERVICE R. Singaravelavan © Oxford University Press 2012. All rights reserved.
PART II 8. French and Culinary Terms © Oxford University Press 2012. All rights reserved.
Chapter 8 French and Culinary Terms This chapter will help you • understand the culinary terms often used • write French names of the ingredients and identify their gender • write the menu in French © Oxford University Press 2012. All rights reserved.
French and Culinary Terms • Catering professionals and students must have a sound knowledge of the culinary and French terms that are very often found on menu cards and culinary books. • Catering professionals should be able to understand the French terms so as to explain the dishes to guests effectively. • A working knowledge of French grammar and menu terms also facilitates in compiling the menu. • The following are some culinary and French terms. Refer to page no. 143 and 144 for more terms © Oxford University Press 2012. All rights reserved.
French and Culinary Terms À la : In the style of. For example, à la française, which means dishes prepared in French style and à l’anglaise, which means dishes prepared in English style À la broche : Roasted on a spit À la diable : Highly seasoned dish Aiguillette : Long thin slice of cooked meat cut from the breast Au bleu : Method of preparing fresh water fish, especially trout in a court bouillon which gives a blue tinge Ballotine : Boned and stuffed leg of poultry © Oxford University Press 2012. All rights reserved.
French and Culinary Terms The accents used in French are ´= acute accent ` = grave accent ˆ = circumflex accent ¸ = cedilla (çédille). It is placed under the letter ‘c’ when followed by a, o, and u to get the sound of ‘s’. • ¨ = diaeresis (accent tréma). • French nouns are either masculine or feminine and there is no neutral gender in French. One • should be able to differentiate between masculine and feminine nouns, University Pressmost essential for © Oxford which is 2012. All rights reserved. • writing without any mistake.
French and Culinary Terms • • • French nouns are either masculine or feminine and there is no neutral gender in French. One should the gender of nouns, which is essential for writing without any mistake. Indefinite article Un Une = a, an ‘Un’ is placed before masculine singular and ‘une’ is placed before feminine singular. For example, un crab = a crab, une sole = a sole. The plural of un and une is des, For example, des crabs = crabs, des soles = soles. © Oxford University Press 2012. All rights reserved.
French and Culinary Terms Definite article Le La The L’ Le = before masculine singular: le melon = the melon. La = before feminine singular: la pêche = the peach. L’ = before masculine and feminine singular nouns starting with vowel or ‘h’ mute. For example, l’ avocat • The plural for le, la, and l’ is les. For example, les melons, les pêches, les avocats, les oranges, les huiles. © Oxford University Press 2012. All rights reserved.
French and Culinary Terms © Oxford University Press 2012. All rights reserved.
French and Culinary Terms © Oxford University Press 2012. All rights reserved.
French and Culinary Terms The following are the some of the terms found on the menu, which refer to a specific food item. • • Dubarry – Cauliflower Clamart – Peas Doria – Cucumber Lyonnaise – Onion Washington – Maize Singapore – Pineapple Normandy – Apple © Oxford University Press 2012. All rights reserved.
French and Culinary Terms © Oxford University Press 2012. All rights reserved.
Points to Remember • Food and beverage professionals should have a working knowledge of French to understand write the menu without error. © Oxford University Press 2012. All rights reserved.
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